When my friend Deb. Mele posted a recipe for Lentil Bolognese I have to say, it got my attention! As I am always on the lookout for interesting pasta sauces, for vegetarian meals and lastly but by no means least, I’m that woman who stuffs Castelluccio lentils into her luggage when packing to come home … Continue reading Rigatoni With Lentil Ragu
I’m beginning to wonder if there’s something wrong with me! Here’s why… An article I was recently reading in a local magazine included a photo not unlike this one, minus the basil leaf, of white spaghetti topped with a huge dollop of tomato sauce. And as soon as I saw it I had a visceral … Continue reading Pasta Rules!
It’s been a year or two since I’ve made this ragu and having stumbled upon a bag of Umbrian lentils in the pantry, I figured it was time to re-visit the recipe. My FB friend, Roz saw the photo I put up and said that it looked so darned good that she wanted me to … Continue reading Lentil Ragu with Rigatoni
I’m pretty sure this was my very first experience of Italian cooking and I have to say it was love at first bite. I simply had to have the recipe so I could make it at my house. Now…my family were not big into garlic and certainly nothing spicy…so that cayenne was quite the surprise … Continue reading Mary’s Spaghetti Sauce
When the garden puts forth wonderful basil each summer, there are so many delicious choices of things to be made! This version of cavatelli has ricotta cheese in the dough is not quite as soft as potato gnocchi. This “pasta” is another end of summer, last of the basil, dinner in our house! If you have … Continue reading Basil Ricotta “Cavatelli” With Tomato Sausage Sauce
David Hawksworth is a very well-known chef in our town. He’s the guy responsible for the Rosewood Hotel Georgia’s restaurants in the heart of downtown Vancouver at 801 West Georgia, open since 2011. And now he has followed up that success with the opening of “Nightingale,” again downtown but this time on West Hastings, next … Continue reading Felt Like Being on Vacation!
This is my take on “ramp” pesto as no matter how hard I look, I never seem to be able to find local ramps here in B.C. There was a whisper from a friend that they grow on Vancouver Island…need to follow up on that. Otherwise we have to bring them in from eastern Canada, … Continue reading Spaghetti With Green Onion Pesto
I was inspired to create this pasta after tasting my husband’s lunch at Trattoria Da Leo in Lucca, Italy. It’s not exactly the same but it’s still damned good. I like to use cauliflower when it’s in season because I think it’s sweeter, but this can be made anytime and will still be a great … Continue reading Cauliflower Italian Sausage Strozzapreti or Casarecce, Da Leo
This is the best version of Cacio e Pepe I have made so far, although in Rome, where the dish originates, we found that they used tonnarelli, a thick spaghetti, instead of regular spaghetti. I would recommend the Spaghetti alla Chitarra pasta made by either GiGi or La Molisana. I use it as a substitute for the tonnarelli which, I … Continue reading Cacio e Pepe
The colours of the Italian flag! I am always on the look-out for really good vegetarian pasta dishes and think this one is really, really good. Makes 8 Servings 2 Tbsp. EVOO 3 large red bell peppers, chopped 15 oz. ricotta cheese, (I prefer Scardillo Geniuna** it’s creamy & not grainy) 1 ½ lbs. broccoli, … Continue reading Red, White And Green Lasagne